Your ingredients

Danish meatballs with creamy mushrooms

Method

Cook pasta according to packet instructions. Drain and set aside, keeping warm.

Place mince, onion, half the chives, breadcrumbs and milk in a large bowl. Season and mix to combine. Roll tablespoons of mince mixture into balls. Repeat to make 20 meatballs.

Heat half the oil in a large non-stick frypan over medium-high heat. Cook meatballs, in batches, for 6-7 minutes or until browned and cooked through. Set aside on a plate.

Heat remaining oil in same cleaned pan over medium-high heat. Add garlic and cook for 1 minute. Add mushrooms and cook for 2-3 minutes. Add Worcestershire sauce and cream, bring to the boil and reduce heat to low. Simmer for 1-2 minutes or until sauce thickens. Return meatballs to pan and stir to heat through.

Place meatballs and sauce on top of pasta, sprinkle with remaining chives and serve with salad.

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